Bacon Herb Biscuits + Sausage Gravy

Ingredients

• Bacon

  Raw, cured pork

  4 strip or 48g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chives

  Raw

  1 tsp chopped or 1g

• Organic Coconut Flour

  Baker Josef's

  ¾ cup or 105g

• Tapioca Flour/Starch

  Hodgson Mill

  1 cup or 120g

• Baking soda

  Leavening agents

  ¾ tsp or 3g

• Salt

  Table

  ¾ tsp or 5g

• Gelatin

  Desserts, dry mix, with added ascorbic acid, sodium-citrate and salt

  ½ package (3 oz) or 43g

• Avocado oil

  ¼ cup or 55g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 cup or 240g

• Vinegar

  Cider

  ½ tsp or 3g

• Bacon fat

  Pork, cooked

  1 tbsp or 15g

• Ground pork

  Fresh, raw

  16 oz or 452g

• Maple sugars

  1 tbsp or 9g

• Salt

  Table

  ½ tsp or 3g

• Chives

  Raw

  2 tsp chopped or 2g

• Fennel

  Bulb, raw

  0.02 cup, sliced or 2g

• Garlic

  Raw

  ½ tsp or 1g

• Onion powder

  Spices

  ½ tsp or 1g

• Tomato puree

  Canned, without salt added

  50g

• Salt

  Table

  1 dash or 0.4g

• Bacon fat

  Pork, cooked

  1 tbsp or 15g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¼ cup or 60g

• Pork sausage

  Fresh, raw

  6 oz or 170g

• Honey

  1 tbsp or 21g

• Chives

  Raw

  1 tsp chopped or 1g

Directions

1. Preheat oven to 375 degrees, and line a baking sheet with parchment paper or a Silpat. Set aside.
2. In a large saute pan, cook bacon over medium heat until browned and crispy. Flip occasionally to prevent burning, and remove to a plate once done. Reserve 1 tablespoon bacon fat in the pan, and pour off the rest into a small bowl.
3. Reduce heat to medium-low, and add minced garlic and fresh herbs. Cook, stirring constantly, until lightly softened and fragrant, about one minute. Remove from heat, crumble bacon pieces on top, and set aside to cool.
4. In a large mixing bowl add both flours, sea salt, baking soda, and gelatin, then whisk to combine.
5. In a separate small bowl whisk together avocado oil and coconut milk. Add to your dry ingredients.
6. Work mixture into a smooth dough, then stir in reserved garlic-herb-bacon mixture.
7. Finally, add apple cider vinegar. Mix gently until just combined. Dough will be thick and sticky, and should hold together easily when squeezed between your fingers. If it feels too dry, add a splash of warm water.
8. Split dough into 8 even portions, then using the palms of your hands, work each portion into a biscuit shaped disk. I use one palm to flatten one side, and cup my other palm to create a rounded top. Place biscuit on your sheet pan, and repeat with remaining dough, setting biscuits a couple inches apart.
9. Bake biscuits for about 10 minutes, until set and lightly golden. Set aside to cool.
10. While the biscuits bake, prepare your sausage.
11. Heat bacon fat over medium-high heat. Once hot, add ground pork, sugar, and all spices. Mix to combine.
12. Cook, stirring every so often, until cooked through, about 8-10 minutes. We like to let ours sit several minutes to get nice and caramelized. Remove from heat and let cool.
13. While sausage is cooking, prepare gravy.
14. If you want a thinner gravy, add bone broth, a couple tablespoons at a time, until your desired texture is reached. Finally, take 2/3 the sausage mixture and pulse into the gravy until combined.
15. Slice cooled biscuits in half (make sure they are cool so they can be easily cut), and top with warm sausage herb gravy.
16. Recipe by: Dawn (source: https://www.ourfoodfix.com/bacon-herb-biscuits-sausage-gravy-aip-whole30/)